文献检索/Comprehensive Reviews in Food Science and Food SafetyEM-T3Comprehensive Reviews in Food Science and Food Safety2026-10-27第 25 卷第 6 期综述开放获取Tuning Meat Flavor via Cold Plasma‐Mediated Oxidation Networks: Prospects for Simultaneous Deodorization and Aroma PreservationLingping ZhangNingxia UniversityXueqin MuNingxia UniversityShenghua HeiNingxia UniversityNan GaoNingxia UniversityShuyue LiNingxia UniversityDongsong YangNingxia UniversityRuiming LuoNingxia UniversityYulong LuoNingxia UniversityYanru HouNingxia University开放获取全文去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词non-thermal plasmameat flavorlipid oxidationprotein oxidationreactive oxygen and nitrogen speciesdeodorizationaroma retentionnon-thermal processingmeat productsmulti-omics参考文献100引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
